Waste Reduction Tip: Avoid Packaged Entrée Waste
Have you examined your packaged entrée waste lately? If not, it’s probably time to take another look. Here are a few tips from the LeanPath coaches to get you started.
Review production at each site. If you have multiple satellite operations review them separately to best determine their product mix. A one size-fits-all production approach can lead to excessive expired product. Knowing what sells best and where allows you to tailor your production. Be wary of locations closed on the weekends—pay special attention to Thursday and Friday deliveries to ensure you’re not over-stocking.
Focus on merchandising. Use industry tips and tricks to keep displays looking bountiful without the need for extra inventory. Utilize display stands and elevation to make items stand out and install mirrors to make your display appear fuller.
Re-stock items more often. Many facilities have lowered packaged entree waste by monitoring sales and utilizing staff do to an afternoon re-stock. By evaluating inventory and re-stocking as needed before the dinner/night shift, sites can transfer excessive product between satellites and better react to re-stocking best sellers instead of relying on the morning estimate and mass production to carry them through the day.
